How To Make The Perfect Poached Egg (2 Easy Ways)

One Egg, Three Minutes – that’s all it takes to make a perfectly poached egg. With my two easy ways, you’re going to be poaching eggs like a pro.

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How To Make The Perfect Poached Egg (2 Easy Ways)

Have you ever seen those beautiful brunch toasts with an egg on top? And when you pierce it with a knife, a perfectly cooked yolk runs our of it? I’ve seen this so many times, especially on Instagram. A toast with a poached egg is almost considered a fancy treat. Why? Because everyone likes it but no one knows how to make it.

Poached egg is a traditional French thing. While here, in the US, people love having poached eggs for breakfast or brunch, French folks prefer eating it as a midday snack.

Lately, I’ve been on a mission to find out how to make a process of poaching eggs as easier as possible. I browsed countless of web-sites and read even more additional recommendations on how not to fail at poaching eggs.

Have you my friend ever tried poaching eggs before? If you said yes, than consider yourself a pro. If not, – not a problem. Today, I’m going to show you 2 very easy recipes for poaching eggs. After my short tutorial you’ll sure want to try this super cool and easy technique at home.

Here are some of own observations from poaching eggs.

It is generally recommended to use very fresh eggs. Let’s dive into it a little deeper. It is believed that if you use old eggs, meaning they are more than a week old, the egg white will thin out and not coat the egg yolk. I have to say, it never happened to me, so I can’t really justify if it’s true. But we always buy the egg on weekend and I almost always use them within a week. That being said, the eggs that I poached were definitely not more than a week old. So just to be on the safe side, make sure that you use fresh eggs for poaching, meaning that they are less than a week old.

It is also recommended to add a little of vinegar to the water in which you poach the eggs. That way, the egg white will keep its shape better and will coat the egg yolk more easily and effectively. While this might hold true, let me reassure you, there’s really no need to do this. If done right, meaning that right before immersing the egg, you swirl the water in a circular motion, the egg white will coat the yolk immediately even without help of a vinegar.

Before you get started, there’s one more thing you need to know:

Don’t bring the water to a full boil. Gentle simmer – that’s what you’re aiming for.

So how do you eat those poached eggs? The easiest and most obvious choice is on a toast. I wanted to keep my tutorial as simpler as possible, therefore I made a simple avocado and radish toast. My husband devoured it no time. It’s healthy, easy to make and makes a great breakfast or brunch meal.

You can also make mixed greens salad with an egg on top. Elegant and delicious as well.

For your convenience, I’ve also attached a video down below so that you could see yourself how easy it is to poach en egg.

Let me know in the comment section below what do you like to eat your poached eggs with?

Heat water in a medium bowl over medium heat. When it starts to bubble, start to whisk the water in a circular motion until it forms a little funnel. Carefully drop the egg into the center of a funnel and cook for 3 minutes.*

Using a slotted spoon, remove the egg from water and transfer into a bowl with cold water.

Method #2

Line a small bowl with a plastic wrap. Crack the egg into the bowl and wrap the plastic around the egg.

Heat water in a medium bowl over medium heat.

When it starts to boil, carefully transfer the egg into a bowl and cook for 3 minutes.*

Carefully pull the plastic, remove the egg from water and transfer into a bowl with cold water.

To assemble a toast

Place slices of avocado diagonally.

Tuck radishes in between avocado.

Top with a poached egg.

Sprinkle with salt and pepper and garnish with sprouts.

Serve immediately!

Notes

*If you want the yolk to be slightly thicker, cook it for 4 minutes instead of 3.

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If you make this recipe, don’t forget to snap a picture and post it on Instagram with a hashtag #lavenderandmacarons. I’d love to see your creations.

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Comments

I was taught to crack the egg into a metal strainer and let the whispy bits of egg white drain away before placing the egg into the simmering water. That way the egg doesn’t have all those bits of whites floating around in the water and the finished egg is neater.